Allgäu mountain cheese
Allgäuer Bergkäse is a German mountain cheese made from raw milk . The name is protected against origin . It may therefore only be produced in the districts of Bodenseekreis , Lindau (Bodensee) , Oberallgäu , Ostallgäu , Ravensburg and Unterallgäu and the independent cities of Kaufbeuren , Kempten (Allgäu) and Memmingen .
Allgäu mountain cheese, like Allgäu Emmentaler, is often produced in small businesses such as the dairy farms in the Allgäu Alps or small valley dairies. Currently, 13 companies throughout the Allgäu use the designation of origin "Allgäuer Bergkäse PDO"
Allgäuer Bergkäse has a smaller and lower loaf than Emmentaler . The holes are also smaller and the batter is darker. Its weight is between 15 and 50 kg. It is basically made from raw milk and has a maturation period of at least four months. Its taste is considered "mild aromatic, nutty pithy" and with the maturation stronger. The fat content is between 45 and 50% fat in the dry matter .
A project of the EU Commission has been running since 2010, in which the marketing and sale of Allgäu mountain cheese is promoted under the term Weltgenusserbe Bayern .
Allgäu mountain cheese is usually used as a topping on bread , for salads, as well as for casseroles and cheese spaetzle .
Individual evidence
- ↑ "Allgäuer Bergkäse PDO" . Accessed on March 10, 2019.
- ↑ Users of the name "Allgäuer Bergkäse PDO" website of the Bavarian State Agency for Agriculture. Retrieved March 10, 2019.
- ↑ Dumont's little cheese dictionary . ISBN 3-8320-8824-5
literature
- Gerhard Waltmann, Annerose Sieck: Lexicon of cheese . Komet, Cologne 2005, ISBN 3-89836-446-1 , p. 61.